Vegan Coconut Key Lime Bars

These creamy vegan coconut key lime bars make for an easy yet crowd-pleasing dinner party dessert.

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I made this recipe for Vitacost.com, my favorite place to shop for healthy ingredients at a fraction of the price of what I’d pay at the grocery store. Plus, I don’t have to physically go to the grocery store, or schlep the bags home – it’s a win-win. ☺

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Vegan Coconut Key Lime Bars
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Course Sweets
Servings
squares
Ingredients
CRUST
KEY LIME FILLING
  • 2 1/4 cups raw cashews soaked in water at least 4 hours or overnight, then drained
  • ¾ cup fresh squeezed lime juice (key limes or regular limes)
  • ½ cup liquid coconut nectar
  • ¾ cup Unrefined coconut oil
  • 1 tsp. tsp. vanilla extract optional
  • water as needed to blend, will not need for high-speed blender
WHIPPED COCONUT CREAM TOPPING
  • 1 cup coconut cream from can, chilled about 2 hours, or overnight (use Thai Kitchen brand)
GARNISH
  • Toasted coconut
  • Lime wedges cut small
Course Sweets
Servings
squares
Ingredients
CRUST
KEY LIME FILLING
  • 2 1/4 cups raw cashews soaked in water at least 4 hours or overnight, then drained
  • ¾ cup fresh squeezed lime juice (key limes or regular limes)
  • ½ cup liquid coconut nectar
  • ¾ cup Unrefined coconut oil
  • 1 tsp. tsp. vanilla extract optional
  • water as needed to blend, will not need for high-speed blender
WHIPPED COCONUT CREAM TOPPING
  • 1 cup coconut cream from can, chilled about 2 hours, or overnight (use Thai Kitchen brand)
GARNISH
  • Toasted coconut
  • Lime wedges cut small
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. In preparation for making the whipped coconut cream later, place a metal mixing bowl and the 2 beaters from an electric beater in the refrigerator to get cold.
  2. Make the crust: In a blender, blend the dates, tigernut flour, coconut flour, and cinnamon. Add a little bit of water, 1 teaspoon at a time, to help it blend, if needed. A dough-like consistency should form.
  3. Line a 7x7 baking dish with parchment paper, so that you can easily remove the cake when done. Use your fingers to push the tigernut/date mixture into the bottom of the pan, evenly, to form the crust.
  4. Next, make the key lime filling: Into a blender, add cashews, lime juice, coconut nectar, coconut oil, and vanilla. Blend until completely smooth, then pour on top of the crust. Place the baking dish in the refrigerator for about 4 hours until set.
  5. When the key lime portion has set, remove from the refrigerator, and carefully lift the cake out onto a flat surface. Cut into even size bars or squares.
  6. To make the whipped coconut cream: Remove the refrigerated mixing bowl, beaters, and coconut milk from the fridge. Open the can and use a spoon to scoop out the top thick white layer of coconut cream, reserving the liquid below for another use. Using and electric beater, beat the coconut cream in a bowl until stiff peaks form, about 5 minutes.
  7. Fill a pastry bag (or a zip-top bag with a corner cut off) with the coconut cream.
  8. Top each square with a dollop of coconut cream, toasted coconut, and a lime wedge.
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